Archive for 'FindJPN “Traveling is meeting locals”' Category

Satin Doll Stores

Satin Doll Stores

 

Satin Doll “Ueno Main Store”

A large quantity of world famed watches is displayed

The main store is located in the center of the market and therefore named as “Ameyoko-no-heso” or the navel of “Ameyoko.”

Satin doll has 4 specialty watch stores in the area between JR Ueno and Okachimachi stations. Compare to other ttree branch shops, the main shop in “Ameyoko” sells other brand watches including Rolex. Because of its location in the middle of so-called discount shopping street, it tends to be more casual style shop so you can drop in freely without any sense of hesitation.

The main store is dealing with high quality watches from all over the world, such as Rolex, Cartier, Chanel, and Omega. A large number of rare models of used watches are also available with rather lower prices than other stores in Tokyo.

 

Satin Doll “Ueno Main Store”
Address：	〒110-0005
	10-2, Ueno 6-chome, Taito-ku, Tokyo,   JAPAN
Business hours：	10:00-20:00
Closed on：	Not fixed
Phone：	03-3831-5496
URL:	http://www.satindollweb.com/store/s_heso.html

 

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Satin Doll “Ueno Center Store”

You can easily find this branch shop at just beside the entrance of the Ueno Center Building. It widely exhibits Rolex watches for your trying on. Especially variety of used Rolex models are exhibited at reasonable prices.

 

Satin Doll “Ueno Center Store”
Address：	〒110-0005
	7-8, Ueno 4-chome, Taito-ku, Tokyo,   JAPAN
Business hours：	10:00-20:00
Closed on：	None
Phone：	03-3837-3330
URL:	http://www.satindollweb.com/store/s_center.html

 

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Satin Doll “Ueno Store”

 

The branch shop displays various Rolex models, such as Sports Models, Date Just, and Pure Gold Models, and also Boy’s Models and Ladies Models. You are sure to find your favorite model among them.

 

Satin Doll “Ueno Store”
Address：	〒110-0005
	4-11, Ueno 6-chome, Taito-ku, Tokyo,   JAPAN
Business hours：	10:00-20:00
Closed on：	None
Phone：	03-3837-3330
URL:	http://www.satindollweb.com/store/s_ueno.html

 

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Satin Doll “Okachimachi Store”

“Okachimachi Store” is something unique among other group shops. It is a kind of small shop located in the middle of the shopping street. As well as selling various models of ROLEX･TUDOR･OMEGA, it also purchase or trade-in your used models of them.

Satin Doll “Okachimachi Store”
Address：	〒110-0005
	4-4, Ueno 6-chome, Taito-ku, Tokyo,   JAPAN
Business hours：	10:30-19:00
Closed on：	Not fixed
Phone：	03-3834-2749
URL:	http://www.satindollweb.com/store/s_okachi.html

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Rich stock of the most popular type of Rolex, “Daytona”

“Daytona” is only a chronograph among Rolex brands and well known as “the king of Rolex.” Among popular line-ups in Rolex, such as “Explorer,” and “Submariner,” its popularity never declined in recent decades.

As well as in Japan, its name is also very popular among foreign visitors from Europe and USA. Vintage models produced between 1960s and 1970s are much popular than existing models and market prices on these vintages models Exotic dial,” and is called as extra rare watch. It is also called as “Paul Newman-dial,” because, late actor and car racer, Paul Newman’s favorite model. The model is usually sold at more than 5,000,000 yen as a premium.

 

Satin Doll provides super long guarantee and special after care service for Rolex watches which you purchased from their stores. 20 year-guarantee for new Rolex watches and 15 year-guarantee even for its used models. They give guarantee for movement of their Rolex watches for customers’ long use.

So-called “service-pack” is a special after care service for Rolex watches, which is indispensable for mechanism of smooth movement.

Actually, mechanical watches require overhaul once in every 4 or 5 years depending on condition of your use.

Oil of inner movement will be unclean and also some parts of it exhausts oneself by long use.

Satin Doll provides special overhaul service only for Rolex watches without any service charge.

What is overhaul service?

1. Decompose

・Take out movement from your Rolex.

・Each small parts, such as hands, face, and gear wheels, are carefully decomposed one by one from the movement.

2. Wash or rinse out

・Each small parts are rinsed out in a special detergent by ultrasonic waves, and dried after that.

・And other outer parts
of Rolex, such as case and bracelet, are also washed out and polished carefully for removing stains.

3. Oiling and assembling

・Each cleaned parts are assembled after oiling.

*It is really hard enough to examine adequate quantity of oil, and strength of assembling. Only long experienced engineers can carry on assembling.

4. Adjustment

・Assembled movement is packed back into the cleaned case.

・And other related adjustments, such as stem of the watch, pace of movement, accuracy, waterproofing, and condition of movement, are performed. Entire overhaul service is finally finished.

 

Italian bar “IL CADOCCIO”

                     

 

Italian bar “IL CADOCCIO”

New wine bar under the popular “yakiniku” restaurant chain

The Taisho-en group, one of the popular “yakiniku” Korean-style barbecued beef restaurant chains in Ueno additionally opened Italian win bar “IL CADOCCIO” on the B1 floor of their stand bar “Kadokura.”

The wine bar has a long counter with 5 to 6 people along the wall, and a round share table in the center.

Italian wines start form 1,980 yen a bottle. The bar basically serves Italian dishes, such as pasta, pizza, and other attractive Italian items. As the famed “yakiniku” chain group, they also serve an A-5 grade beef steak.

There is a wine cellar with rich stock under an indirect lighting. And a menu board says “otoko-no nikumori” or a chunk of meat 580g (750 yen), which catches customers’ eyes in a modern atmosphere. Only the popular “yakiniku” chain with long history in Ueno can serve A-5 grade beef at this low price.

You can enjoy a large quantity of beef with a bottle of Italian wine with reasonable prices between 2,000 and 3,000 yen. In addition, fish, quiche, and tapas, such as homemade pickles attract their female clients. They tend to drop in and share a bottle of Italian wine on the way back their homes. Yes, this bar is for sociable people.

 

Menu Recommended

Special Lunch for   Ladies ￥880

Coffee   & dolce are served together

 

Large portion “Gatturi” Lunch ¥1,080

Meat(100ｇ), Pasta(150ｇ), Rice(200ｇ), & Coffee

 

Assorted meat “Otoko-no-niku-mori” ￥2,800 (Half size ￥1,600)

(Beef, chicken & pork)

Pizza Bismarck ¥800

Panda pizza ¥800

 

 

Beverage

■Glass Wines

Gancia Brut Spumante	¥450
Borgo Sanleo Binaco	¥350
Montebello Trebbiano d’Abruzzo   de Rubicone	¥450
Chardonnay Santa Helena Gran Vino	¥500
Borgo Sanleo Rosso	¥350
Monte Bello Sanclovese Del Rubecone	¥450
Cabernet Sauvignon Santa Helena Gran Vino	¥500

■Other Beverages

Draught beer	¥380
Cocktail	¥450
Chūhai “Shochu   Highball”	¥380
Highball	¥380
Jim Beam	¥400
“Taketsuru” 12 years old	¥450
Williams & Humbert Collection Fino	¥380
Grahams Fine Ruby	¥380
Limoncello	¥400
Coffee, Espresso，or Cappuccino	¥350
Soft Drinks	¥300

 

 

Italian bar “IL CADOCCIO”
Address:	B1F Forum Aji-building
	Ueno 6-13-1, Taito-ku, Tokyo, Japan
Phone:	03-3832-5444
Business hours:	Lunch: 11:30-15:00 (Last orders: 14:30)
	Dinner: 17:00-23:30 (Last orders:22: 45)

 

 

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Uogashi-yokocho 21 Ankoya TAKAHASHI

A restaurant must in the Tsukiji Market for seafood gourmet

 

 

 

The best quality seafood, such as ‘anko’ (angler), ‘kinki’ (broadbanded thornyhead), and ‘anago’ (conger eel), are skillfully cooked ……

‘Takahashi’ is a well known restaurant at the Tsukiji Market among seafood gourmets. Most dishes are changeable daily and therefore not listed on the regular menu. The menu is planed depending on the seafood materials purchased at the market every morning.

Gourmet for seafood, such as intermediate seafood dealers, famed chefs and Japanese cooks, and other seafood lovers, visit ‘Takahashi’ frequently for wishing the best dishes. A connoisseur would know ‘Takahashi’ is a restaurant for fine seafood at the Tsukiji Market.

This ordinary small restaurant serves really high quality seafood with reasonable price, which can be compared to dish served at first-class Japanese restaurants. The price gap between them is only possible at the Tsukiji Market.

Mr. Yoshikazu Takahashi, the third generation chef, is 39 years old. He had been working at the first-class Japanese restaurant after graduation from university and finally returned to his father’s restaurant. As it is common at these first-class Japanese restaurants, he always use high quality garnish and put a special attention on arrangement of dish.

For example, ‘kinki’ (broadbanded thornyhead), ‘menuke’ (Matsubara’s red rockfish), ‘natame-garei’ (slime flounder), and ‘nodokuro’ (rosy seabass) are the big four dishes in simmering. They are all delicious and can enjoy eating to your heart’s content.

Overnight dry fishes such as ‘ko-amadai’ (small horse-head fish), ‘yanagi-garei’ (willowy flounder), ‘ebo-dai’ (Japanese butterfish), and ‘kamasu’ (barracudas) also attract seafood gourmets.

If you like to taste all these popular fishes, you must visit ‘Takahashi’ so many times.

 

Simmered ‘anko’ (angler)	Grilled ‘sanma’ (Pacific saury)

 

They serve a variety dishes cooked with the high quality seafood materials every season. In winter, from the end of December to February, simmered ‘anko’ (angler) is served. ‘Takahashi’ has a sub title as ‘Anko-ya’ which means specialty restaurant for angler. Grilled ‘sanma’ (Pacific saury) with salt is one of the most popular items in autumn.

Although, its simmered ‘anko’ (angler) is well known dish, ‘Takahashi’ has other popular menu items, such as simmered ‘kinki’ (broadbanded thornyhead), and ‘anago-don’ or a bowl of rice cooked with conger eel.

Another attractive menu among their list is ‘super anogo-don’ or a bowl of rice with tenderly simmered conger eel double inserted middle and also put on top.

All dishes of à la carte are possible to be arranged as set meals if you pay 300 Japanese yen additionally, in which a bowl of rice, a bowl of miso soup, and other side dish are served together.

 

 

 

 

 

Chef Takahashi is particular about materials and tries to purchase only high quality seafood at the market.

 

There is every reason why this restaurant has a good reputation. First of all, they try to purchase only high quality seafood at the market.

Chef Masaru Takahashi, father of the present chef Yoshikazu, has an excellent eye for selecting high quality seafood. Under his father’s wise guidance, Chef Yoshikazu Takahashi purchases high quality seafood materials from intermediate seafood dealers at the market every morning after concerning on season, fishing port, sender, and fishing method.

We could understand why the restaurant attracts so many regular guests that these high quality seafood are served at a quite reasonable prices, in which usually used at first-class Japanese restaurants.

Secondly, their careful prearrangement on seafood is another reason.

Scales are removed from fish, and also the dark-flesh is removed carefully using with small brash. Then let the fish sit overnight after washing it in seawater. This careful prearrangement makes fish more delicious when it is cooked.

 

Grilled ‘mebaru’ (black rockfish)	Simmered ‘mebaru’ (black rockfish)

 

We would like to introduce grilled or simmered black rockfish, one of their signature dishes, this time. Some regular guests come and eat the same every day. “It is rather a lightly seasoned dish, but I always want to have it.”

“Although, people say the best season for black rockfish is early spring which is also good season for bamboo shoot, recently its best season comes in winter caused by global warming. Actually it is available in all season, and is a good fish for simmering, grilling, steaming, and even for overnight drying.” Chef Takahashi said.

The popular fish ‘aka-mebaru’ (black rockfish) is comes from Sado Island in summer and Tsugaru Straitin winter. This fish has been graded up as one of the most popular items among seafood at the Tsukiji Market now.

A variety of popular seafood items are purchased at the market. Chef Masaru (father) usually does prearrangement of these purchased fishes and chef Yoshikazu (son) cooks them. Every fish used in ‘Takahashi’ looks really beautiful after prearrangement and even after being cooked. It proves their best selection of seafood and good prearrangement on them. 

There are menu boards and information at the entrance, which are handwriting made by chef Yoshikazu himself. Not only describing of which fishing port comes from, or cooking method, there is his full affectionate to fish.

 

 

 

 

 

 

He cooks their signature dish ‘simmered kinme-dai’. He usually uses ‘kinme-dai’ (alfonsino) from Choshi fishing port, because of its good taste. It is one of the most popular dishes and therefore more than 30 dishes are served on Saturday.

 

 

 

 

 

 

 

 

 

Simmered ‘mebaru’ (black rockfish)		Grilled ‘mebaru’ (black rockfish)
2,000 Japanese yen (the current price)		2,000 Japanese yen (the current price)
A black rockfish is simmered in a mixture of water, ‘sanonto’ sugar, and soy sauce. Adding of fish broth made with ‘kinki’ (broadbanded thornyhead) or ‘kinme-dai’ (alfonsino) makes it more delicious. It is seasoned in rather simple and refined taste which brings you feeling gentle and slight sweetness.		A skewered black rockfish after sprinkled of natural salt is grilled in distant open fire. Natural salt brings it refreshing taste and its skin is one of the best among grilled fish.

 

Anago-don 1,300 Japanese yen (the current price)

A bowl of rice with tenderly simmered conger eel put on top. A bowl of miso soup, a small side dish, and pickles are served together.

 

Grilled ‘anago’ (conger eel)		Simmered ‘kinki’ (broadbanded thornyhead)
1,500 Japanese yen (the current price)		3,500 Japanese yen (the current price)
Conger eel is only served when they have a large quantity of supply at the market. Slightly grilled conger eel is soft and tender. It is better eating it without putting soy sauce, but with ‘sudachi’ orange and grated ‘wasabi’ horse radish.		We would like to have a try eating simmered ‘kinki’ (broadbanded thornyhead) from Abashiri, Hokkaido. Mouth feel of its tender meat and delicious taste of meat in fish broth is in complete harmony. It is worth eating than its price.

 

 

＜Reference materials＞

Tsukiji-marukajiri published by the Mainichi

Tsukiji-o-kiwameru published by Aspect co.

http://www.tsukijigourmet.or.jp/

http://tabelog.com/tokyo/

http://ja.wikipedia.org/wiki/

 

■For travelers from overseas

As a certified guide-interpreter in English and also a writer of the website “Cool Japan Guide”, I am very happy to introduce ‘Tsukiji Market’. If you have something to ask, like to make reservation, or need English speaking tour guide when visit toTokyo, please feel free to contact us. Thank you for your kind cooperation, I am looking forward to your contact.

 

■Introduction of the specialist for restaurant design

 

 

If you like to build a real Japanese style facility in your country, I would like to introduce one of the best Japanese architects, Mr. Hiroshi Ebisawa, who has created a variety of restaurants around the world as well as inJapan.

Please feel free to contact e-mail: ebisawa@e-koubo.co.jp

http://www.e-koubo.co.jp/

 

 

Tsukiji Market / Uogashi Yokocho-Vol. 20 Tenfusa

 

Deep fried Shiba shrimp	Deep fried squid
500 Japanese yen	500 Japanese yen

A deep fried dish with good biting. Depending on your choice, it is better to eat with salt. Salt promotes delicious original taste of shrimp.

 

Deep fried big-eyed flathead	Deep fried conger eel
400 Japanese yen	550 Japanese yen

One of the precious dish conger eel is also served in à la carte menu.

 

 

＜Reference materials＞

Tsukiji-marukajiri published by the Mainichi

Tsukiji-o-kiwameru published by Aspect co.

http://www.tsukijigourmet.or.jp/

http://tabelog.com/tokyo/

http://ja.wikipedia.org/wiki/

 

■For travelers from overseas

As a certified guide-interpreter in English and also a writer of the website “Cool Japan Guide”, I am very happy to introduce ‘Tsukiji Market’. If you have something to ask, like to make reservation, or need English speaking tour guide when visit toTokyo, please feel free to contact us. Thank you for your kind cooperation, I am looking forward to your contact.

 

■Introduction of the specialist for restaurant design

 

 

 

If you like to build a real Japanese style facility in your country, I would like to introduce one of the best Japanese architects, Mr. Hiroshi Ebisawa, who has created a variety of restaurants around the world as well as in Japan.

Please feel free to contact e-mail: ebisawa@e-koubo.co.jp

http://www.e-koubo.co.jp/

 

Tsukiji Market / Uogashi Yokocho-Vol. 19 Japanese Restaurant KATO

Dishes like mom’s home cooking with fresh seafood in season attract repeaters

 

 

 

 

Regular guests with discriminating palate agree to Kato’s dishes; such as simmered seasonal seafood and assorted sashimi

 

‘Kato’ is one of the leading Japanese restaurants in the Tsukiji Market. ‘Kato’ has a large number of regular guests, such as intermediate whole sellers, people related to the market, and executive officers of nearby companies. They agree with Kato’s dishes, which tend to have an opportunity eating sumptuous meals. “We can enjoy eating seasonal fish here.” Most of them really like Koto’s dishes.

“So, we have to serve only high quality seafood.” Ms. Arai, the proprietress of the restaurant, expressed her determination to carry on business. She always tries to select the best seafood in season at the market and prepares it in most suitable way of cooking.

Ms. Arai cooks herself a variety of home-made dishes which is common in private houses in Japan. She usually starts cooking just after taking order from her guests, but never serves pre-cooked dishes. Although, her customers sometimes have to wait a long period, there are a large number of repeaters, because of her dishes in which taste like mom’s home cooking.

Most items in their menu are mainly set meals cooked with fresh seafood in season, such as sashimi or slices of raw fish, simmered fish, and broiled fish.

‘Menuke’ (Sebastes flammeus)	‘Kinki’ (Broadbanded thornyhead)

 

Simmered freshest seafood, such as ‘kinme-dai’ (alfonsino) from Inatori in Izu, or Choshi in Chiba, ‘menuke’ (sebastes flammeus), and ‘kinki’ (Broadbanded thornyhead) are the most popular items in their menu. (Sometimes they are not in their stock depending on arrival condition of seafood at the market in every season.)

 

Simmered ‘kinme-dai’ (alfonsino)

 

‘Kinme-dai’ (alfonsino) from Inatori or Choshi is simmered in rather thicker fish broth in a few minutes just before serving. It is simmered in soft enough but not overcooked. There is a lot of collagen around its eyes, which make your skin smooth. It tastes really good without any peculiarities. You can easily finish eating collagen even you hesitate an eye part of the fish.

 

‘Kaki & tofu’ or Oyster & bean curd

 It is most recommendable items in winter. Large sized oysters from Sanriku district are served with bean curd. You enjoy original taste of oysters in a few minutes simmering without overcooking

 

These simmered dishes are usually cooked tender with just suitable taste, because they are simmered in rather thicker fish broth in a few minutes just after taking orders. 

The freshest seafood in season is also sliced and arranged for ‘sashimi’ (slices of raw fish) on the plate just after taking order from the customer.

They can serve high quality sea urchin roe fromHokkaidoat the reasonable price because they tend to purchase them concerning on not only their shape and color, but their taste.

One of the best choices is ‘tara & tofu’ (simmered codfish from Hokkaido and bean curd) which are simmered in a simple taste of sea tangle soup stock. Soup stock makes a codfish quite delicious with nice elastic biting.

 

 

 

 

 

Grilled ‘gindara’ (sablefish) is really tasty with rich fat and good flavor of bean paste, which had been dipped in a sauce made with ‘Saikyo-miso’ bean paste. Your appetite will be increased.

 

There is also a variety of other à la carte dishes in their menu. If you are a gourmet in seafood, ‘Kato’ is the restaurant must.

Prices of set meal start from 1,350 Japanese yen. One of the popular secret items in the set menu is home-made vegetables pickled in salted rice-bran paste. The pickles are salted just right and make your apatite.

 

 

 

Assorted ‘sashimi’ or slices of raw fish  2,100 Japanese yen

Depending on every season, nine items of freshest seafood, such as sea urchin eggs form Hokkaido, fatty tuna, red young tuna, sea bass, amberjack, scallops, Japanese cockles, squid, and horse mackerel are arranged on a plate.

 

Simmered ‘kinme-dai’ (alfonsino) and meal set 1,550 Japanese yen

 

‘Osashimi-teishoku’ (Assorted sashimi and meal set)  1,350 Japanese yen

*Items of seafood will be changed every season.

 

 

Grilled ‘amadai’ (horse-head fish) in Saikyo-style	Grilled ‘tachiuo’ (hairtail)

 

*According to the arrival seafood at the market, menu price is changeable in daily.

 

 

＜Reference materials＞

Tsukiji-marukajiri published by the Mainichi

Tsukiji-o-kiwameru published by Aspect co.

http://www.tsukijigourmet.or.jp/

http://tabelog.com/tokyo/

http://ja.wikipedia.org/wiki/

 

■For travelers from overseas

As a certified guide-interpreter in English and also a writer of the website “Cool Japan Guide”, I am very happy to introduce ‘Tsukiji Market’. If you have something to ask, like to make reservation, or need English speaking tour guide when visit toTokyo, please feel free to contact us. Thank you for your kind cooperation, I am looking forward to your contact.

 

■Introduction of the specialist for restaurant design

 

 

 

If you like to build a real Japanese style facility in your country, I would like to introduce one of the best Japanese architects, Mr. Hiroshi Ebisawa, who has created a variety of restaurants around the world as well as inJapan.

Please feel free to contact e-mail: e-kouboinfo@e-koubo.co.jp

Tsukiji Market / Uogashi Yokocho-Vol. 18 Isonoya

‘Isonoya’ is a little-known hot spot for eating in the Tsukiji Market

A variety of Japanese, Western, and Chinese dishes are popular among regular guests

 

 

 

Customers from nearby company offices shops know which dish is delicious!

There are more than 70 menu items cooked with high quality fresh food materials

High quality fresh seafood materials are purchased every day at the Tsukiji Market and shared with ‘Iso-zushi’ because ‘Isonoya’ is a sister restaurant under the same management. As well as their set meals, a variety of à la carte dishes is also very popular among staffs who work in the market.

 

‘Isonoya’ is located on the 2^nd floor of ‘Iso-zushi’, which has rather wider seating area, including four Japanese style tatami rooms. Approximate capacity of these rooms is 30 people all together, which are suitable for small gatherings. Including staffs working at the market, to cope with other visitors, more than 70 menu items of Japanese, Western, and Chinese cuisine are always served. Each different cook takes care of them in the kitchen. If you like to have a full-course dinner, reservation is required. There are a few Japanese dinner courses which include sushi items.

Fresh food materials are purchased every day at the market

Although, ‘Isonoya’ has a large number of tables, all of them are filled with nearby office workers including people working for the market. They really know which eating place serves delicious food.

It is only natural that it should have turned out that way. Mr. Isono, the owner of ‘Isonoya’, purchases high quality fresh food materials at the market for both ‘Isonoya’ and ‘Iso-zush’, a sister restaurant.

 

Japanese cuisine	Chinese cuisine	Western cuisine

This high quality fresh seafood can be used for sushi. As well as this fresh seafood, using fresh vegetables and meat, there are more than 70 menu items of Japanese, Western, and Chinese cuisine. 

“We always serve daily and weekly menu items cooked with fresh seasonal food materials selected at the market. And we only purchase fresh food materials among goods at the market every day and used them up within the day.” Mr. Isono said.

 

One of their popular menus ‘Hotate-yakisoba’ or chow mein cooked with scallops is served with green pak choi, mushrooms, and three pieces of large scallops. You can find their high quality of food materials when you eat another popular menu, ‘Fried salmon in butter’. A large slice of fresh salmon is cooked with simple seasonings.

 

 

 

‘Fried salmon in butter set’ 1,000 Japanese yen

A large slice of king salmon from Norway is fried in butter. You can enjoy fragrance of butter. To your joy, a large quantity of fresh vegetables is assorted with the salmon. A set of bowl of rice, a bowl of miso soup, and pickles is served together.

 

Fried oyster set 1,260 Japanese yen

 

 

Curry & rice with pork cutlet	Bowl of rice with scallops and green pak choi boiled in soy sauce and sugar on top
1,050 Japanese yen	840 Japanese yen

 

 

＜Reference materials＞

Tsukiji-marukajiri published by the Mainichi

Tsukiji-o-kiwameru published by Aspect co.

http://www.tsukijigourmet.or.jp/

http://tabelog.com/tokyo/

http://ja.wikipedia.org/wiki/

 

■For travelers from overseas

As a certified guide-interpreter in English and also a writer of the website “Cool Japan Guide”, I am very happy to introduce ‘Tsukiji Market’. If you have something to ask, like to make reservation, or need English speaking tour guide when visit toTokyo, please feel free to contact us. Thank you for your kind cooperation, I am looking forward to your contact.

 

■Introduction of the specialist for restaurant design

 

 

 

If you like to build a real Japanese style facility in your country, I would like to introduce one of the best Japanese architects, Mr. Hiroshi Ebisawa, who has created a variety of attractive restaurants inJapan.

Please feel free to contact e-mail: e-kouboinfo@e-koubo.co.jp

 

Tsukiji Market / Uogashi Yokocho-Vol. 17 TORITO-Tukiji Market

A long-established specialty store for chicken serves ‘donburi’ cooked with its own merchandise

 

 

 

 New standard article of ‘donburi’ at the ‘Uogashi-yokocho’ is served by the famed specialty store for chicken

‘Torito’ is one of the famous specialty stores in Tsukiji for chicken. Their branch restaurant in the Tsukiji outer market has been the regular members as a specialty restaurant serving selected dishes cooked with chicken. In 1990, the famous specialty store started new restaurant in ‘uogashi-yokocho’ in the Tsukiji Market. Although, the new restaurant opened for male employees who is working in the Tsukiji Market, their dishes became popular among female workers nearby the market.

As well as the same menu items served at the branch restaurant in the outer market, the new restaurant in the Tsukiji Market serves its own original menu items. That is ‘Torimeshi’. You can’t stop eating ‘torimeshi’, with tender chicken cooked with salty-sweet sauce. Because a bowl of rice is cooked with legs of famous brand chicken ‘Daisen-dori’ on top after broiled with special home-made sauce. Broiled ‘bonjiri’ or a tail part of chicken, boiled egg, and Shishito peppers are also placed on top. You can recover your spirits in a minute after finish eating. It has become of a new standard article of ‘donburi’ at the ‘Uogashi-yokocho’.

 

 

 

‘Daisen-dori’

Mt. Daisen in Tottori prefecture is well known as its magnificent view that is designated as one of the national parks in Japan. ‘Daisen-dori’ is a brand chicken feed at the foot of Mt. Daisen where is rich in feeding conditions, such as pure natural mineral water and fresh air.

 

Another original menu is ‘Oyako-don shio-#2’ which is based on the popular dish ‘Oyakod-don shio’ served in the branch restaurant at the outer market. A bowl of seafood soup ‘Gykai-dejiru’ is served together. There is a variety of à la carte dishes, such as ‘breast meat cheese-cutlet’ and ‘rice porridge cooked in white soup’.

 

 

‘Oyakodon’ 700 Japanese yen	‘Oyakodon shio 700 Japanese yen
(A bowl of rice cooked with chicken & egg put on top-seasoned with soy sauce)	(A bowl of rice cooked with chicken & egg put on top-seasoned with salt)

*Oyakodon, literally “parent-and-child donburi”, is a donburi, or Japanese rice bowl dish, in which chicken, egg, sliced scallion (or sometimes regular onions), and other ingredients are all simmered together in a sauce and then served on top of a large bowl of rice. The name of the dish is a poetic reflection of the fact that both chicken and egg are used in the dish.

 

‘Oyako Curry’ 700 Japanese yen	‘Bonjiri Ontama-don’ 680 Japanese yen
(Chicken & egg curry)	(A bowl of rice cooked with tail chicken & egg put on top)

 

‘Mizutaki’ with a bowl of rice 850 Japanese yen	‘Torimeshi’ 700 Japanese yen
(Chicken and vegetables cooked in a pot at the table and eaten after being dipped in a sauce)	(A bowl of rice steamed with special sauce and simmered chicken and egg are put on top.)

 

 

 

＜Reference materials＞

Tsukiji-marukajiri published by the Mainichi

Tsukiji-o-kiwameru published by Aspect co.

http://www.tsukijigourmet.or.jp/

http://tabelog.com/tokyo/

http://ja.wikipedia.org/wiki/

http://www.precofoods.co.jp/toriatsukai/br_daisendori.html

http://www.daisendori.co.jp/seihin/daisendori.html

http://www.daisen.gr.jp/

 

■For travelers from overseas

As a certified guide-interpreter in English and also a writer of the website “Cool Japan Guide”, I am very happy to introduce ‘Tsukiji Market’. If you have something to ask, like to make reservation, or need English speaking tour guide when visit toTokyo, please feel free to contact us. Thank you for your kind cooperation, I am looking forward to your contact.

Tsukiji Market / Uogashi Yokocho-Vol. 15 Kaisen-don OHEDO

 

 

 

 

 

 

 

＜Reference materials＞

Tsukiji-marukajiri published by the Mainichi

Tsukiji-o-kiwameru published by Aspect co.

http://www.tsukijigourmet.or.jp/

http://tabelog.com/tokyo/

http://ja.wikipedia.org/wiki/

 

■For travelers from overseas

As a certified guide-interpreter in English and also a writer of the website “Cool Japan Guide”, I am very happy to introduce ‘Tsukiji Market’. If you have something to ask, like to make reservation, or need English speaking tour guide when visit toTokyo, please feel free to contact us. Thank you for your kind cooperation, I am looking forward to your contact.

 

Tsukiji Market / Uogashi Yokocho-Vol. 9 Sushidokoro OKAME

Okame’s nigiri is popular among ladies for delicious taste and easiness to finish

 

 

 

 

 

 

‘Omakase-nigiri’ is cooked with the most delicious fresh seafood and additional 2 pieces of your choice are also served together

‘Sushi-dokoro Okame’ is located in the 6^th building of ‘Uogashi-yokocho’ where number of other competitors also runs business.

Each piece of nigiri-zushi here is rather small in size. It is not only small size but also its slice of seafood is well balanced with ball of vinegared rice. Therefore, you can finish all pieces of nigiri-zushi in ‘omakase-nigiri’ consisted with large number of pieces.

Seating area is clean with homey atmosphere which attracts female visitors. If you like to enjoy fresh seafood at the market at your leisure, you’d better visit ‘Okame’.

Most female guests don’t know why, but they like Okame’s nigiri-zushi. You do not need any vast stock of knowledge or any good reason about their sushi. You will be able to know their delicious taste while enjoy eating, anyway.

Another recommendation is their ‘Kaisen-don’ which consists 10 or 13 kinds of fresh seafood put on the top of vinegared rice in a bowl.

Their ‘anago-don’ (simmered conger eel on the top of vinegared rice in a bowl) is also one of the best choices. ‘Anago-don’ is only 10 dishes served in a day. You really astonish its tenderness and softness of simmered conger eel.

They never try to cut corners in their cooking work, including side menus such as Japanese omelet, miso soup, and dry gourd.

Ingredients of their miso soup will be changed daily, and you can expect rare items in your bowl of soup, such as fish ball of tuna.

 

‘Okame’ is particular about ‘kohada’ or dotted gizzard shad. They concern on purchasing, climate, and freshness of fish and adjust quantity of salt after preparation. Cooked ‘kohada’ is really delicious, which has kept its original taste. Their conger eel is also recommendable which is simmered long hours in fish stock until cooked soft.

Shopkeeper & chef, Mr. Katsunori Sugita always cooks each piece of sushi with all his heart. “All our dishes are carefully cooked by my staff, and I am really supported by their experienced cooking skills.” The chef just modestly says.

 

The spot marked white noren curtain is ‘Okame’ restaurant, which is cool and refreshing in a dignified white in color. Interior of the restaurant is also chic with ‘Ichimatsu-moyo’ or a checkered pattern on the wall.

 

‘OKAME’ serves fatty tuna which is taken from southern blue fin tuna

The southern blue fin tuna is a large, streamlined, fast swimming fish with a long, slender caudal peduncle and relatively short dorsal pectoral and anal fins. The body is completely covered in small scales.

The southern blue fin tuna is found in open southern hemisphere waters of all the world’s oceans mainly between 30°S and 50°S, to nearly 60°S. Especially, southern blue fin tuna caught in Southern Indian Sea puts on rich fat and its thick taste is quite popular among tuna lovers. ‘Toro’ or fatty tune from southern blue fin tuna is characterized in beautiful red in gradation.

Southern blue fin tuna and Pacific blue fin tuna are now ranked as two of the most high-quality tunas. Difference against Pacific blue fin tuna, Southern blue fin tuna has rich fat which has thick, sticky, and sweet taste. Its fine red meat with sticky biting taste is especially good. It is rather thick taste and meat is stuffed tightly so that flavor and taste of tuna spread over your mouth at every biting.  

 

 

 

‘Shun-no-omakase nigiri’ 3,600 Japanese yen

(Chef’s recommendation nigiri-zushi cooked with fresh seasonal seafood)

If you like enjoy their fresh seafood cooked with nigiri-zushi, you’d better order ‘Shun-no-omakase-nigiri’.

Although, seafood materials cooked for sushi will be different in every season,　chef’s recommendation consisted of 10 pieces of nigiri-zushi, such as pink tuna, prawn, sea urchin, seasonal white meat fish, and conger eel. And also you can choose additional 2 pieces among nigiri-zushi within the set.

 

‘Tokujo or extra fine Nigiri-zushi Set 3,000 Japanese yen

10 pieces of nigiri-zush cooked with seasonal fresh seafood and 1 roll-sushi, a bowl of ‘ara-jiru’ or miso soup cooked with the bony parts of a fish is also served together.

 

‘Chirashi-zushi’ 3,500 Japanese yen 

Slices of fresh wild fish in season, such as fatty tuna, yellowtail, bonito, squid, prawn, sea bream, sea urchin, salmon roe, are put on rice flavored with vinegar in a bowl.

 

＜Reference materials＞

Tsukiji-marukajiri published by the Mainichi

Tsukiji-o-kiwameru published by Aspect co.

http://www.tsukijigourmet.or.jp/

http://tabelog.com/tokyo/

http://www.tsukijinet.com/tsukiji/kanren/okame/index.html

 

■For travelers from overseas

As a certified guide-interpreter in English and also a writer of the website “Cool Japan Guide”, I am very happy to introduce ‘Tsukiji Market’. If you have something to ask, like to make reservation, or need English speaking tour guide when visit toTokyo, please feel free to contact us. Thank you for your kind cooperation, I am looking forward to your contact.

Please Contact Us/お問合せ

 

Tsukiji Market / Uogashi Yokocho-Vol. 8 Ichiba-sushi

Taste every part of a wild tuna in the superfine quality at ‘Ichiba-sushi’

 

 

 

 

Fishermen directly send white meat fish to ‘Ichiba-sushi’ from ‘Amakusa’ fishing port every morning!

 

‘Ichiba-sushi’ is particular about tuna as their seafood materials for sushi. “We always try to knock the best quality of wild tuna down at the auction market.” The buyer of ‘Ichiba-sushi’ proudly says. 

As well as the best quality of ‘toro’ or fatty tuna and ‘akami’ or red flesh, every part of tuna is also cooked and served, such as a rare part of ‘kama’ or the most delicious part in the neck, and ‘noten-aburi’ or grilled fatty tuna taken from the head.

High cost performance is done by purchasing of a whole body of wild tuna and every part of tuna will be cooked and served in their menu. Therefore, ‘ichiba-sushi’ can serve attractive quantity of sushi, such as ‘omakase-nigiri’ or chef’s recommendation nigiri-zush, and ‘josei-gentei set’ or special sushi set only for ladies (2,300 Japanese yen).

‘Ichiba-sushi’ is one of the most recommendable sushi restaurants in the market for tuna lovers.

You can enjoy different taste of tuna when you order ‘maguro-zukushi’ or set menu cooked with every part of wild tuna consisted of ‘ohtoro’ or pink tuna, ‘chutoro’ or fatty tuna, ‘akami’ or red tuna, grilled tuna, a roll sushi cooked with red tuna and ‘nakaochi’ or small pieces of meat taken out from the backbone. 

Rather larger slices of fresh wild tuna cover balls of vinegared rice in their nigiri-zushi, which are sent from ‘Ohma’ and ‘Tappi’ inAomoriprefecture in winter or other famed fishing ports in different season

‘Ichiba-sushi’ sticks to use only fresh wild fish and never purchase farmed seafood. Their attitude to purchasing is also seen on white meat fish. Fishermen in Amakusa fishing port,Nagasakiprefecture directly send fresh white meat fish to ‘Ichiba-sushi’ every morning.

‘Use fresh fish that has been alive just before cooking’ is quite common scene in ‘Ichiba-sushi’.

 

Their strict attitude to purchasing is not only for seafood materials, but also other supporting materials. For example, they use Mongolian rock salt and home blend soy sauce, and grate fresh horse radish just before cooking. Mongolian rock salt is suitable for grilled ‘toro’ or fatty tuna. Home made soy sauce for serving with sushi is blended with stock cooked with sea tangle, dry bonito, rice wine, and ‘mirin’ sweet sake. 

‘Tamago-yaki’ or Japanese omelet is also carefully cooked at their own kitchen and never use purchased ready made omelet at the market. Stock form ‘ara’ or bony parts of a fish and prawn head are used for cooking miso soup.

 

 

After 2:30 p.m., ‘Ichiba-sushi’ serves for reserved guests only, so it is recommendable when you have an enough time for enjoy eating sushi.

 

Including the chef, all kitchen staff work enthusiastically in their sprits of workmanship, actually they are very frank and kind. They always warmly wait your arrival at the behind of the black lacquered sushi bar.

 

  

■ ’Tokusen Omakase-nigiri’ or Chef’s recommendation superior course　

3,675 Japanese yen 

Although, items are changeable depended on purchasing conditions in every season, ’Tokusen Omakase-nigiri’ is one of their confident courses and is consisted of 14 pieces of nigiri-zushi, such as pink tuna, conger eel, salmon roe, sea urchin eggs, ark shell, prawn, and Japanese omelet cooked in their kitchen. A bowl of miso soup is also served together.

 

 

 

 

 

■ ’Omakase-nigiri’ or Chef’s recommendation course　

3,650 Japanese yen 

Although, items are changeable depended on purchasing conditions in every season, ’Omakase-nigiri’ is recommendable for tuna lovers which consisted of 14 pieces of nigiri-zushi, such as pink tuna, fatty tuna, grilled tuna, red tuna, and Japanese omelet cooked in their kitchen. A bowl of miso soup is also served together.

 

 

 

 

 

■’Maguro-zukushi’ or assorted nigiri-zushi cooked with various parts of tuna

2,950 Japanese yen

 

Although, items are changeable depended on purchasing conditions in every season, ‘Maguro-zukushi’ or set menu cooked with every part of wild tuna consisted of 2 pieces of ‘ohtoro’ or pink tuna, 2 pieces of ‘chutoro’ or fatty tuna, 2 pieces of ‘akami’ or red tuna, 2 pieces of larger size grilled fatty tuna, a roll sushi cooked with red tuna (sometimes ‘gunkan’ roll with ‘nakaochi’ or small pieces of meat), and Japanese omelet cooked in their kitchen. A bowl of miso soup is also served together.

 

 

＜Reference materials＞

Tsukiji-marukajiri published by the Mainichi

Tsukiji-o-kiwameru published by Aspect co.

http://www.ichibasushi.com/

http://locoplace.jp/

http://www.tsukijigourmet.or.jp/

http://tabelog.com/tokyo/

 

■For travelers from overseas

As a certified guide-interpreter in English and also a writer of the website “Cool Japan Guide”, I am very happy to introduce ‘Tsukiji Market’. If you have something to ask, like to make reservation, or need English speaking tour guide when visit toTokyo, please feel free to contact us. Thank you for your kind cooperation, I am looking forward to your contact.

Please Contact Us/お問合せ

 

Tsukiji Market / Uogashi Yokocho-Vol. 6 Iwasa-sushi

Enjoy various kinds of carefully selected shellfishes

 

 

 

 

Taste sushi cooked with all kinds of wild shellfishes in season

 

‘Iwasa-sushi’ has a rich selection of shellfish, because Ms Iwata, the proprietress, is on friendly terms with an intermediate wholesaler that specializes in shellfish in the market. Although, shellfish tends to damaged in a short period, their stock is always kept its freshness.

Chew their sushi cooked with shellfish well bring a peculiar taste and a good appetite. As listed their stock of shellfish, there are ark shell, abalone, Ezo-whelk, surf clam, small abalone, pen shell, scallop, Sakhalin surf clam, king clam, and so on. You can enjoy eating of these various kinds of seasonal shellfishes at ‘Iwasa –sushi.’

As well as good stock of shellfish, they purchase only fresh wild fish but never farmed fish. Including usual seasonal seafood, they always has something rare and best seafood. Even, professional people, such as sushi cooks and seafood intermediate wholesalers admire of it.

Especially their sushi cooked with rare kinds of shellfish are well known, such as, geoduck or king clam from Futtsu fishing port inChiba, Sakhalin surf clam and pen shell fromHokkaido. Although, some people are not fond of shellfish, most of them appreciate its taste at ‘Iwasa-sushi.’ One reason is that Ms Iwata always carefully selects seafood materials in the market.

As is commonly said; “if sushi cooked with shellfish tastes good, everything is delicious.”  Iwasa-sushi proves this proverb.

‘Iwasa-sushi’ set a special day as “Ladies’ Day” for female guests and gives small gifts for them, such as bottled salmon flakes or laver boiled in sweetened soy sauce.

 

 

 

 

■’Omakase’ or Chef’s Recommendation　3,600 Japanese yen

Although, seafood materials cooked for sushi will be different in every season, it is consisted of 12 pieces of nigiri, such as surf clam, ark shell, prawn, conger eel, bonito, flathead, ohtoro or pink fatty tuna, young dotted gizzard shad, cuttlefish, Pacific saury, sea urchin eggs, and ikra salmon roe, and a half size of two roll sushi, such as ‘himo-kyu’ or ark shell strings and cucumber and ‘tekka-maki’ or red tuna roll. A bowl of miso soup with short-neck clams is also served together.

In this course, you will be able to enjoy delicious earlier catch of seafood along with popular shellfishes such as surf clam and ark shell.

 

■’Kai-zukushi’ or assorted sushi cooked with variety of shellfishes 3,300 Japanese yen

7 pieces of delicious shellfishes will be served in this assorted sushi set. You can enjoy eating these different tastes of sushi to your heart’s content. Although, seafood materials cooked for sushi will be different in every season, it is consisted of 7 pieces of nigiri cooked with shellfishes, such as whelk or Japanese Neptune, Sakhalin surf clam, geoduck or Pacific gaper, Japanese cockle, surf clam ligaments, ark shell, and scallop, and a roll of ‘himo-kyu’ or ark shell strings and cucumber, and Japanese omelet. A bowl of miso soup with short-neck clams is also served together.

 

■’Tokujo Nigiri’ or assorted nigiri supreme set 3,100 Japanese yen

Although, seafood materials cooked for sushi will be different in every season, it is consisted of 7 pieces of nigiri-zushi cooked with fresh seafood, such as, 2 pieces of ‘chu-toro’ or medium fatty tuna, daily special white fish, prawn, conger eel, ark shell, and sea urchin eggs, and 3 cuts of ‘himo-kyu’ or ark shell strings and cucumber and 3 cuts of red tuna roll. A bowl of miso soup with ‘asari’ or short-neck clams is also served together.

 

 

 

■’Jo Nigiri’ or assorted nigiri premium set 2,600 Japanese yen

 

Although, seafood materials cooked for sushi will be different in every season, it is consisted of 7 pieces of nigiri-zushi cooked with fresh seafood, such as, bonito, daily special white fish, prawn, ‘chu-toro’ or medium fatty tuna,  squilla, blue-backed fish, and conger eel, 3 cuts of ‘himo-kyu’ or ark shell strings and cucumber and 3 cuts of red tuna roll and Japanese omelet. A bowl of miso soup with ‘asari’ or short-neck clams is also served together.

 

 

 

■’Nami Nigiri’ or assorted nigiri standard set 2,100 Japanese yen

Although, seafood materials cooked for sushi will be different in every season, it is consisted of 7 pieces of nigiri-zushi cooked with fresh seafood, such as, bonito, daily special white fish, ‘chu-toro’ or medium fatty tuna, pink shrimp, squilla, blue-backed fish, and surf clam, 3 cuts of ‘himo-kyu’ or ark shell strings and cucumber and 3 cuts of red tuna roll and Japanese omelet. A bowl of miso soup with ‘asari’ or short-neck clams is also served together.

 

 

■’Uni-don’ or bowl of rice with sea urchin eggs on top 2,500 Japanese yen

 ‘Uni-don’ is one of the most popular menus among regular guests, because Ms Iwata tries finding best quality of sea urchin in the market. “It is important to find good taste of sea urchin than it looks in shape.” She says.  A plenty of fresh eggs of sea urchin are put on the top of rice in a bowl. Including a cut of Japanese omelet and cuttlefish legs, sometimes additional toppings are put on the top. A bowl of miso soup with ‘asari’ or short-neck clams is also served together.

 

 

 

 

 

＜Reference materials＞

Tsukiji-marukajiri published by the Mainichi

Tsukiji-o-kiwameru published by Aspect co.

http://www.iwasasushi.jp/

http://www.tsukijinet.com/tsukiji/kanren/iwasasusi/

http://www.tsukijigourmet.or.jp/09_iwasa/index.htm

http://www.arp-nt.co.jp/iwasa/mise/001.html

■For travelers from overseas

As a certified guide-interpreter in English and also a writer of the website “Cool Japan Guide”, I am very happy to introduce ‘Tsukiji Market’. If you have something to ask, like to make reservation, or need English speaking tour guide when visit toTokyo, please feel free to contact us. Thank you for your kind cooperation, I am looking forward to your contact.

Please Contact Us/お問合せ

 

Tsukiji Market / Uogashi Yokocho-Vol. 5 Daiwa-zushi

Daiwa-zushi is one of the most popular sushi restaurants in the Tsukiji Market

 

 

 

 

Although, ‘daiwa-zushi’ occupy twice larger space than other existing restaurants in ‘uogashi-yokocho’, there is always a long waiting line.

You will find a large number of foreign travelers among waiting guests because ‘daiwa-zushi’ has been often introduced in foreign guidebooks.

This sushi shop uses only the freshest of natural fish in every season but never farmed fish. Chef put great concerns on their seafood materials for sushi, as such from which fishing port, by what kind of fishing method, what part of fish, and how large they are.

 

Especially, their ‘toro’ or the fatty tuna is well known for its tender and taste something like melting away in a mouth. It is taken from ‘hara-kami’ or an upper part of abdomen just next to a collar of a fish.

 

 

 

 

 

Fish taken by shingle-hock fishing is better quality in freshness than other methods of fishing.

Daiwa-zushi purchases only ‘kuro-mutsu’ or a dark color Japanese bluefish by shingle-hock fishing from Choshi fishing port in Chiba, which is very rare fish even in the Tsukiji Market. They also purchase ‘hobo’ or spiny red gurnard caught by single-hock for their sushi.

 

The buyer of ‘daiwa-zush’ has an excellent eye for quality of seafood. At the same time, we can realize their true workmanship while eating good taste of ‘nigiri’ which is rather bigger than normal size.

 

They usually start cooking of special dipping sauce ‘nitsume’ for ‘anago’ or conger eel at 4:00 every morning. All cooks in the kitchen do not mind devoting a lot of time and effort to cooking.

Although, you must wait a quite long time, you may have a good quality of sushi.

“We never serve any dish which we discontented with.” It shows their workmanship as ‘a sushi restaurant in the market.’

‘We like to keep original quality and taste of fish so that we avoid putting any unnecessary cooking on fish.” Chef said.

For example, clam is only slightly boiled without being soaked in ‘nijiru’ or fish broth.

 

All best seasonal materials are clearly shown on the menu so you can choose your favorite ‘nigiri’ with reasonable price among them. If you do not familiar with seafood you may consult with a frank and kind attitude of staff without reserve.

 

‘Daiwa-zushi is the most popular sushi restaurant in the market, and more than 300 guests arrive to this small scale sushi restaurant every day. Although, there is always a long waiting line, they can serve rather smoothly because it has a twice larger space than other existing restaurants in the market.

 

Menu Recommendation

Chef’s recommendation of Assorted Sushi

3,500 Japanese yen

 

A large and thick-cut of ‘neta’ or seafood and other materials are put on a rather bigger ball of rice. ‘Nigiri-zushi’ 7 pieces, such as ‘Toro’ or fatty part of tuna 2, Sea bream 1, Squid 1, Prawn 1, Ark shell 1, and Omelet 1, and Roll sushi 1 with a bowl of miso-soup.

However, depending on purchasing condition from the market, items of seafood are changeable. Compare to usual ‘nigiri’ each piece is rather bigger in size, so it is good enough for your appetite.

 

＜Reference materials＞

Tsukiji-marukajiri published by the Mainichi

Tsukiji-o-kiwameru published by Aspect co.

http://www.tsukijigourmet.or.jp/

 http://tabelog.com/

■For travelers from overseas

As a certified guide-interpreter in English and also a writer of the website “Cool Japan Guide”, I am very happy to introduce ‘Tsukiji Market’. If you have something to ask, like to make reservation, or need English speaking tour guide when visit toTokyo, please feel free to contact us. Thank you for your kind cooperation, I am looking forward to your contact.

Please Contact Us/お問合せ

 

Tsukiji Market / Uogashi Yokocho-Vol. 4 Uogashi Sushibun

Sushibun is a long-established restaurant that has been running more than 160 years since the Edo Period

 

 

 

‘Sushibun’ has kept its orthodox ‘edomae’ style from generation to generation

A long-established sushi restaurant ‘Uogashi Sushibun’ has running its business more than 160 years. They started serving orthodox style ‘edomae-zushi’ at a stall in the old fish market located in Nihonbashi during the Edo Period. This orthodox ‘edomae’ cooking technique has been handed down from generation to generation in the family.

 

Cooking and preservation of special dipping sauce ‘nitsume’ is one of them. The special dipping sauce is cooked with mixture of several fish stocks, such as stocks cooked from abalone, conger eel, clam, and ‘kinki’ or broad-banded thorny-head after long hours of simmering down. And then, newly cooked special dipping sauce has been added into the old sauce all the time since its establishment. Even the war period, it had been preserved in the underground at theTsukiji-hongangiTemple.

‘Nitsume’ or tare is a general term in Japanese cuisine for dipping sauces often used in grilling (‘yakitori’ and ‘yakiniku’ , especially as teriyaki sauce) as well as with ‘sushi’,  ‘nabemono’ and ‘gyoza’. The sauce is best described as sweetened, thickened soy sauce for grilling and flavored soy sauce with ‘dashi’, vinegar, etc., for ‘naebemono’ and ‘natto’ such as ‘ponzu’ but every chef has his own variation.

Preparation of abalone for ‘nigiri’ requires two days. The first day it is just simmered, and then it is seasoned the following day at last. It is served with the special sauce ‘nitsume’. It is really a sumptuous dish with the aroma of the sea in each bite.

 

 

 

Their conger eel for sushi is soft and tender enough. Only limited pieces of conger eel are prepared and dipped into the stock for a day. A piece of conger eel is carefully pressed into shape on a ball of venigared rice in a hand.

‘Nikiri-shoyu’ or special soy sauce for sushi is also carefully blended by hand. Chef in ‘edomae’ style usually does not mind devoting a lot of time and effort to cooking.

All materials for their sushi are purchased through intermediate wholesalers in the Tsukiji Market by ‘okami’ or proprietress every day. She knows quality of all food materials for their menu. She always comes first at the market and tries to find good quality of seasonal fish in 45 years.

 

Menu Recommendation

 おまかせ寿司セット

Chef’s recommendation of Assorted Sushi

3,675 Japanese yen

 

10 different pieces of ‘nigiri’, 3 pieces of roll, and house made omelet with today’s soup.

 

 

 

 

 

 

Platter of assorted ‘sashimi’ or slices of raw fish

3,150 Japanese yen

 

Assorted Sushi Set

2,625 Japanese yen

 

8 different pieces of ‘nigiri’, and 3 pieces of roll with today’s soup.

 

 

＜Reference materials＞

Tsukiji-marukajiri published by the Mainichi

Tsukiji-o-kiwameru published by Aspect co.

http://www.tsukijinet.com/tsukiji/kanren/susibun/

http://www.tsukijigourmet.or.jp/22_sushidai/index.htm

http://tabelog.com/tokyo/

 

■For travelers from overseas

As a certified guide-interpreter in English and also a writer of the website “Cool Japan Guide”, I am very happy to introduce ‘Tsukiji Market’. If you have something to ask, like to make reservation, or need English speaking tour guide when visit toTokyo, please feel free to contact us. Thank you for your kind cooperation, I am looking forward to your contact.

Please Contact Us/お問合せ

Playing Visual-kei Music with old Japanese Instrumental

 
 

Today, we’d like to introduce an interesting band which mixes Japanese traditional culture with pop culture.
Visual-kei is one of the many famous music genres of Japan, its bands sport remarkable make-up as well as unique costumes.
 

 

Typical examples of the visual-kei artists are X JAPAN, LUNA SEA and Kuroyume.
Read the rest of this entry »